Creamy Coconut Balsamic Sauce Recipe for Chicken

Welcome to my kitchen! Today, I’ll be sharing with you my recipe for a luscious and creamy Balsamic-Coconut Milk Sauce. This sauce is the perfect accompaniment to a wide variety of dishes and adds an exciting twist to any meal.

As a chef, I’m always looking for new ways to elevate classic recipes, and this sauce has quickly become one of my favorites. With the perfect balance of sweet and tangy flavors, it’s a versatile sauce that can be used as a dipping sauce, salad dressing, or as a sauce for pasta and meat dishes.

Made with a combination of coconut milk and balsamic vinegar, this sauce is both vegan and gluten-free, making it a great option for those with dietary restrictions. It’s also incredibly easy to prepare, so even if you’re a beginner cook, you’ll be able to whip up this sauce in no time.

I’m excited to share this recipe with you, so let’s get started and create a delicious and unforgettable meal together!

Why You’ll Love This Recipe

Balsamic-Coconut Milk Sauce
Balsamic-Coconut Milk Sauce

Are you looking for a sauce that is both sweet and tangy, with a creamy consistency that pairs perfectly with your favorite dishes? Look no further than this Balsamic-Coconut Milk Sauce recipe!

What sets this sauce apart is the combination of two distinct flavors: aged balsamic vinegar and creamy coconut milk. The tangy vinegar provides a sharpness that is balanced by the sweetness of the coconut milk. The result is a sauce that is both rich and refreshing.

Not only is this sauce versatile, but it’s also incredibly easy to make. With just a few simple ingredients and a short cooking time, you can elevate any meal with this delicious sauce. Plus, it’s vegan and gluten-free, making it a great option for those with dietary restrictions.

Whether you’re looking to add some extra flavor to your chicken breast or pasta dish, or you simply want a tasty dipping sauce for your appetizers, this Balsamic-Coconut Milk Sauce recipe is sure to impress. Don’t just take my word for it – give it a try and see for yourself why this sauce is a must-have in your recipe collection.

Ingredient List

 Balsamic and coconut: a match made in culinary heaven.
Balsamic and coconut: a match made in culinary heaven.

Let’s start with the ingredients you’ll need to make this Balsamic-Coconut Milk Sauce. Here’s what you’ll need:

  • 2 cups of coconut milk
  • 1 tablespoon of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cracked black pepper

You can use either white or aged balsamic vinegar, or even coconut white balsamic vinegar depending on your preference. For the coconut milk, I recommend using the best coconut milk you can find to achieve the creamiest result.

Make sure to have all the ingredients measured and ready before starting to prepare the recipe.

The Recipe How-To

Step-by-Step Guide to Making Balsamic-Coconut Milk Sauce

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

  • 2 cups of coconut milk
  • 1 tablespoon of olive oil
  • 2 tablespoons of aged balsamic vinegar
  • 1 tablespoon of white balsamic vinegar
  • 1 tablespoon of coconut white balsamic vinegar
  • 1 tablespoon of sugar
  • ¼ teaspoon of salt
  • ¼ teaspoon of cracked black pepper


  1. In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat.
  2. Add 2 cups of coconut milk to the saucepan and let it simmer for 5 minutes.
  3. Add 1 tablespoon of white balsamic vinegar, 1 tablespoon of coconut white balsamic vinegar, and 1 tablespoon of aged balsamic vinegar to the saucepan.
  4. Add 1 tablespoon of sugar, ¼ teaspoon of salt, and ¼ teaspoon of cracked black pepper to the saucepan.
  5. Reduce the heat to low and let the sauce simmer for 15 minutes.
  6. Remove the saucepan from the heat and let it cool for a few minutes.
  7. Use a blender or immersion blender to blend the sauce until it is smooth and creamy.
  8. Return the sauce to the saucepan and reheat it over low heat, stirring occasionally.
  9. Serve the sauce warm as a dipping sauce or use it as a sauce for pasta, chicken, or vegetables.


  • Use high-quality aged balsamic vinegar for the best flavor.
  • If you prefer a creamier sauce, add 1 tablespoon of heavy cream to the saucepan after blending.
  • For a vegan version of this sauce, substitute the heavy cream with coconut cream or yogurt.

Enjoy this creamy balsamic coconut milk sauce recipe as a versatile and delicious addition to your culinary repertoire.

Substitutions and Variations

One of the great things about this balsamic-coconut milk sauce recipe is that it’s versatile and adaptable. Here are some substitutions and variations you can try:

– Coconut Milk: You can use either canned or fresh coconut milk for this recipe. If you don’t have coconut milk on hand, you can substitute with regular milk or cream for a less coconutty flavor.

– Balsamic Vinegar: You can use different types of balsamic vinegar depending on your preference. Aged balsamic vinegar will give a richer, deeper flavor, while white balsamic vinegar or coconut white balsamic vinegar will be milder and sweeter. You can also try balsamic vinegar infused with other flavors, such as fig or pomegranate.

– Olive Oil: You can use extra-virgin olive oil or any other neutral oil, such as canola or vegetable oil.

– Sugar: If you prefer a sweeter sauce, you can add more sugar or use honey or maple syrup instead.

– Salt and Pepper: Adjust the amount of salt and cracked black pepper to your liking.

– Creamy Balsamic Vinaigrette: If you want a thinner sauce that’s perfect for dipping, you can add more olive oil or coconut milk to make it more like a dressing.

– Vegan Vodka Sauce: To make a vegan version of a vodka sauce, omit the heavy cream and replace it with coconut milk. Add a tablespoon of nutritional yeast for a cheesy flavor.

– Balsamic Chicken Recipe: You can use this sauce as a marinade for chicken breast or as a sauce to drizzle over grilled or roasted chicken.

– Balsamic Mushroom Pasta: This sauce pairs beautifully with pasta, especially with mushrooms. Sauté sliced mushrooms in olive oil until browned and tender, then toss with cooked pasta and the balsamic-coconut milk sauce.

– Coconut Curry: Add some curry powder, cumin, and turmeric to the sauce for a spicy and aromatic twist.

– Caramelized Onion: Sauté sliced onions in olive oil until caramelized and golden brown, then add the balsamic-coconut milk sauce and simmer until thickened.

– Salad Dressing: Thin out the sauce by adding more olive oil or coconut milk and use it as a salad dressing.

These are just a few ideas to get you started. Don’t be afraid to experiment and create your own variations!

Serving and Pairing

This balsamic-coconut milk sauce is a versatile condiment that can be paired with a wide range of dishes. Its creamy and tangy notes make it a perfect dipping sauce for appetizers, such as vegetable sticks, crackers, and bread. You can also serve it as a side sauce for grilled or roasted meats, such as chicken, pork, or beef. The sauce’s subtle sweetness and umami flavor complement the savory taste of these meats, creating a harmonious balance of flavors.

If you prefer vegetarian or vegan options, you can also use this sauce to dress up salads, grilled vegetables, or pasta dishes. Its light and creamy texture adds a refreshing touch to these dishes, while its tangy and nutty undertones enhance the natural flavors of the ingredients. For example, you can toss some balsamic-coconut milk sauce with caramelized onions, roasted mushrooms, and spinach to create a hearty and flavorful pasta dish. Or, you can use it as a salad dressing by adding some yogurt, lemon juice, and cracked black pepper for extra zing.

To elevate the sauce’s flavors, you can pair it with some complementary ingredients and spices. For example, you can sprinkle some salt, pepper, and olive oil on grilled vegetables or meats before dipping them in the sauce. You can also add some fresh herbs, such as rosemary, thyme, or basil, to the sauce to enhance its aroma and flavor. Additionally, you can use different types of balsamic vinegar, such as aged balsamic, white balsamic, or coconut balsamic, to create variations of the sauce that suit your taste and preference.

Overall, this balsamic-coconut milk sauce is a delicious and easy-to-make condiment that can enhance the flavor of many dishes. By experimenting with different pairings and variations, you can customize the sauce to your liking and create a unique culinary experience.

Make-Ahead, Storing and Reheating

This balsamic-coconut milk sauce recipe can be made ahead of time and stored in the refrigerator for up to one week. This is a great option for busy weeknights or for entertaining guests. When you’re ready to serve, simply reheat the sauce on the stove over low heat, stirring occasionally.

To store the sauce, transfer the cooled sauce to an airtight container or jar and place it in the refrigerator. The sauce will thicken as it cools, but will thin out when reheated. If the sauce is too thick when reheating, add a splash of coconut milk or water to thin it out to your desired consistency.

If you’re making the sauce for a party or gathering, you can also make a double batch and freeze it for future use. To freeze the sauce, transfer it to a freezer-safe container or bag and store it in the freezer for up to three months. When you’re ready to use it, thaw it in the refrigerator overnight and reheat it on the stove over low heat, stirring occasionally.

This sauce is versatile and can be used in a variety of dishes, from pasta to chicken to vegetables. It’s also a great dipping sauce for appetizers or as a salad dressing. Be creative and experiment with different ways to use this creamy balsamic-coconut milk sauce.

Tips for Perfect Results

Creating the perfect Balsamic-Coconut Milk Sauce may seem like a daunting task, but with the right tips and tricks, it can be a breeze. Here are some tips for achieving the best results possible:

1. Use high-quality ingredients: The flavor of the sauce heavily relies on the quality of the ingredients used. Opt for organic coconut milk, aged balsamic vinegar, and extra-virgin olive oil for the best taste.

2. Don’t overcook the sauce: Coconut milk tends to break down if it’s cooked for too long, which can make the sauce runny and unappetizing. Cook the sauce just until it thickens, and remove it from the heat immediately.

3. Adjust the sweetness: Depending on your personal preference, you may want to adjust the amount of sugar used in the recipe. Taste the sauce as you go and add more or less sugar accordingly.

4. Experiment with different types of balsamic vinegar: While traditional balsamic vinegar works well in this recipe, you can also try using white balsamic or coconut white balsamic for a unique twist.

5. Use cracked black pepper and salt to taste: The addition of cracked black pepper and salt can take the sauce to the next level. Add these spices gradually, tasting as you go, until you achieve the perfect balance of flavors.

6. Make it ahead for even more flavor: The longer the sauce sits, the more the flavors will meld together. Consider making the sauce a day ahead of time and storing it in the fridge until you’re ready to serve.

By following these tips, you’ll be well on your way to creating the perfect Balsamic-Coconut Milk Sauce every time. So, don’t be afraid to get creative, experiment with different ingredients, and make this sauce your own.

Bottom Line

In conclusion, the Balsamic-Coconut Milk Sauce recipe is a must-try for every food enthusiast. It’s a unique and flavorful sauce that can elevate any dish to a whole new level. Whether you’re a vegan or not, this sauce will satisfy your taste buds and leave you wanting more. With its creamy texture and delicate balance of balsamic vinegar and coconut milk, it’s a versatile sauce that can be used in many different ways.

From pasta to chicken dishes to salad dressings, this sauce can be used in a variety of recipes. Substituting the balsamic vinegar with white balsamic or coconut white balsamic can also create different variations of the sauce. Plus, it can be made ahead of time and stored in the fridge for later use.

So, what are you waiting for? Head to the kitchen and whip up a batch of this delicious Balsamic-Coconut Milk Sauce. Trust me, you won’t be disappointed.

Balsamic-Coconut Milk Sauce Recipe

Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook ‘Flavors of Belize’. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.

  • 1/2 cup aged balsamic vinegar
  • 2 tablespoons sugar (I used demerara)
  • 1/2 cup coconut milk
  • salt, to taste
  • fresh cracked black pepper, to taste
  1. Place the balsamic vinegar and sugar in a sauce pan. Bring almost to the boil then reduce to low-medium heat. Reduce to half until the vinegar has started to thicken and all the sugar has dissolved.
  2. Stir in the coconut milk and bring almost to the boil. Reduce heat to simmer; cook 2-3 minutes.
  3. Season with salt and cracked black pepper to taste.
< 15 Mins, Caribbean, Easy, Healthy, Low Protein, Sauces, Vegan

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